For pastry, in a food processor bowl, combine flour, the 1/2 cup butter, 1/4 cup sugar, and salt. Cover and process until mixture resembles coarse meal. Add egg, 1 tablespoon of the ice water, and vanilla; process until combined. Add more water as necessary until the dough is moistened and begins to cling together. Form dough into a ball. Wrap in waxed paper and chill for 1 hour.
On a lightly floured surface, roll pastry to an 1/8-inch-thick round, 12 to 13 inches in diameter. Fit into a 10- to 11-inch tart pan with removable bottom. Trim edges of pastry even with edge of pan. Chill for 30 minutes.
For apple filling, in a skillet, combine half of the apple slices, 1/4 cup sugar, 1 tablespoon of the butter, the lemon peel, 1/4 teaspoon of the cinnamon, and 1/4 teaspoon of the mace. Cook over medium-low heat, stirring occasionally, for about 15 minutes or until the apples are soft. Gently mash the apples with a potato masher or the back of a spatula. If necessary, cook and stir for 1 to 2 minutes more or until most of the liquid is evaporated.Remove from heat; cool.
Spoon the mashed apple mixture into tart shell, spreading evenly. In a bowl, combine remaining apple slices with remaining cinnamon and mace. Arrange the apple slices in concentric circles on top of cooked apples. Sprinkle with the 1 tablespoon sugar and dot with the remaining butter.
Cover with foil and bake in a 375 degree F oven for 25 minutes. Remove foil and bake for about 15 minutes more or until apples are tender and crust is golden.
For glaze, in a small saucepan, combine apricot preserves and brandy. Cut up any large pieces of fruit in the preserves. Heat until preserves are melted. Spoon the glaze over the tart. Serve the tart warm or at room temperature with Creme Chantilly, if you like. Makes 10 to 12 servings.
In a chilled mixing bowl, combine whipping cream, powdered sugar, and vanilla. Beat with an electric mixer on high speed until soft peaks form (tips curl).